Other Recipes from FISH.Preliminary Remarks.
Fish Fried In Oil.
Fish Stewed White.
Fish Stewed Brown.
Fillets Of Fish.
Baked Mackarel With Vinegar.
A Dutch Fricandelle.
Breakfast Dish Of Beef
Roulades Of Beef
Water Souchi(Fish.) - (The Lady's Own Cookery Book)
Put on a kettle of water with a good deal of salt in it, and a good many
parsley roots; keep it skimmed very clean, and when it boils up throw in
your perch or whatever fish you use for the purpose. When sufficiently
boiled, take them up and serve them hot. Have ready a pint or more of
water, in which parsley roots have been boiled, till it has acquired a
very strong flavour, and when the fish are dished throw some of this
liquor over them. The Dutch sauce for them is made thus:--To a pint of
white wine vinegar add a blade or two of mace; let it stew gently by the
fire, and, when the vinegar is sufficiently flavoured by the mace, put
into it about a pound of butter. Shake the saucepan now and then, and,
when the butter is quite melted, make all exceedingly hot; have ready
the yolks of four good eggs beaten up. You must continue beating them
while another person gently pours to them the boiling vinegar by
degrees, lest they should curdle; and continue stirring them all the
while. Set it over a gentle fire, still continuing to stir until it is
very hot and of the thickness you desire; then serve it.
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